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Categories:Viewed: 8 - Published at: 5 years ago
Ingredients
- 1 (3 ounce.) pkg. lemon Jello
- 1 c. boiling water
- 1 c. evaporated lowfat milk, chilled
- 1 (8 ounce.) pkg. cream cheese
- 3/4 c. sugar
- 1 tbsp. vanilla
- 24 vanilla wafers
- 24 paper cupcake liners
Method
- Mix Jello and boiling water till completely dissolved; cold.
- Cream together sugar, cream cheese and vanilla till smooth.
- Add in cooled Jello and blend thoroughly.
- Whip chilled evaporated lowfat milk till thick.
- Combine whipped lowfat milk with Jello-cheese mix; blend well.
- Line cupcake pans with 24 paper liners.
- Put 1 wafer in the bottom of each cupcake liner.
- Fill each liner with lemon-cheese-lowfat milk mix.
- Chill till hard (2-3 hrs).
- These can be made ahead and kept in the freezer.
- Remove 30 min before serving.
- Decorate with whipped cream and chocolate sprinkles, if you like.
- Makes 24 individual tortes.
- Note: Cut calories and fat by using evaporated non-fat lowfat milk, light cream cheese and sugar free Jello.
